biangbiang noodles

Biángbiáng noodles (Chinese pinyin: Biángbiáng miàn, biang is a compound word, which can't be written into a computer, and is often written as BiángBiáng noodles, biángbiang noodles, Biao Biao noodles and Bing Bing noodles instead), which is a traditional flavor pasta with Shaanxi Guanzhong characteristics, and is a traditional Shaanxi trouser belt noodles. It is named after the sound of biang and biang in the production process.

refers to flour ground from wheat in Guanzhong, which is usually pulled by hand into wide noodles. Refined from the first-class flour, mixed with soy sauce, vinegar, monosodium glutamate, pepper and other condiments into noodle soup, fished in noodles, and topped with hot vegetable oil.

production method

method 1

materials: 2 Jin of handmade noodles (depending on people) (flour is preferably ground by winter wheat in Guanzhong), Chili noodles (preferably chili pepper in Ganxian County, Shaanxi Province) and biangbiang noodles.

peanut oil, carrot, green garlic, onion, ginger, garlic and pepper (several).

Practice:

1. Shred carrots and blanch them in boiling water for later use.

2. Chop green garlic, ginger, garlic and scallion for later use.

3. the noodles are cooked, dry and can be soaked in water.

4. heat the peanut oil, pour in the pepper, and heat the oil over medium heat.

5. take out the noodles and put them in a bowl. sprinkle onion, ginger, garlic, green garlic and Chili noodles evenly on the noodles.

6. the hot oil is quickly splashed on the surface while it is hot.

Method 2

Ingredients: 5g flour, 1 tomato, 1 carrot, 1 piece of tofu, 1 piece of hind leg meat, 1 potato and 2g water.

ingredients: oil spicy seeds, appropriate amount of soy sauce, appropriate amount of salt, 1 teaspoon of spiced powder, 1 teaspoon of fine sugar, 3g of yeast, appropriate amount of bean sprouts, and appropriate amount of vegetables.

Production steps:

1. Prepare all the ingredients.

2, potatoes, carrots, tofu, hind leg meat are all cut into small cubes of about 7 mm, and tomatoes are cut into pieces for later use.

3. Add a little base oil to the pan, add fine sugar and stir-fry the sugar color.

4. Add the diced meat, stir-fry and color, and stir-fry the salt, soy sauce and meat whistle for later use.

5. Pour a little base oil into the pot, add the chopped potatoes and diced carrots and stir fry.

6. Add salt and spiced powder.

7. Pour in tofu.

8, stir fry out of the pan for later use.

9. Eat the chopped tomatoes.

1. Add some water and stir-fry to make tomato sauce.

11. Pour in the fried potatoes, carrots and diced tofu.

12. Collect the soup (it can't be dried) and pour in soy sauce to taste.

13. Pour flour and yeast into the basin and add water.

14. Add water while kneading, and knead to three lights (basin light, hand light and surface light), which should be hard.

15, wake up for 1 hour, don't send it completely, just relax the ball below. Divide the dough into small doses of about 7-8 grams.

16. Knead the dough into strips.

17. Put it in a dish and brush it with oil (you can brush it a little more).

18. Cover with a clean bag or plastic wrap and relax for 15 minutes.

19. Roll the relaxed noodles into a cow tongue.

2. press hard in the middle with a rolling pin.

21. Pick up the tongue-shaped beef noodles and pull them evenly from the middle to both sides. At this time, it is very easy to pull them, because the surface is moderate in hardness and oily. It can be pulled to more than half a meter long.

22. Then tear it away from the middle (where the rolling pin was pressed just now).

23. When pulling, pay attention to one end and don't break the other, so that a noodle is more than one meter long.

24. Boil the water in the pot and add bean sprouts and vegetables when the noodles are almost ready. This noodle is very cooked, about 3 minutes, take out and pour the dishes and minced meat, and mix well with oil and spicy seeds.

Method 3

Ingredients: low-gluten flour

Accessories: water, carrot, garlic moss, dried day lily, auricularia auricula, tofu, onion and ginger

Seasoning: monosodium glutamate, salt, five-spice powder, Chili powder, light soy sauce and mature vinegar

Method:

1. Prepare to make. 8g of fried tofu (yellow flowers, fungus, carrots and tofu are common ingredients of Shaanxi SAO Zi, and seasonal vegetables, such as beans, garlic bolts, potatoes, etc., can be selected according to seasons, and the amount of each ingredient can be matched according to preferences), carrots are diced, fried tofu is diced, garlic bolts are diced, and yellow flowers and fungus are chopped after soaking.

2. Pour a tablespoon of oil-fried chives into a hot pot. Jiang Mo first pours carrots and stir-fry, then successively pours yellow flowers, fungus, fried tofu and garlic sprouts and stir-fry for about two minutes (if the pot is too dry, you can add half a bowl of water), and add half a teaspoon of spiced powder.

3. Just add a spoonful of salt and take it out for later use.

4. Add 3g of salt to medium gluten flour and 1/4 teaspoon of alkaline flour, slowly add water to make a hard dough, and knead it every 2 minutes until the dough is smooth (about 24-25g of water, remember that the dough can't be soft, and it will become soft after waking up).

5. At this time, the dough will be flattened and rolled, and the dough will become softer after waking.

6. Roll it into thin slices of about 1-2mm, and sprinkle corn starch in the middle to prevent it from sticking (rolling is a technical job that needs constant practice, so it's just for everyone to show, and it's not very good to be handsome, so please pat it by the rolling master).

7. Cut into three-finger-wide noodles (wide or thin, Shaanxi belt noodles are rolled out and cut into belt-like noodles-Biangbiang noodles).

8. Boil the water and then cook it with a big fire.

9. Heat the oil spoon with about 2g of vegetable oil (rapeseed oil is the best).

1. Take out the noodles, pour in the minced meat, add half a tablespoon of Chili powder, chopped green onion and salt, cool the noodles slightly after oil heating, and finally add proper amount of monosodium glutamate, soy sauce and vinegar according to personal preference and mix well.

Method 4:

Main ingredients

3g flour, 2 rape seeds

Auxiliary materials

A little soybean sprouts and pepper. (You can knead the dough several times in the middle)

2. Divide the dough into small doses, put oil on the divided doses, and wake up for 2 hours.

3. Wash the rape and clean the soybean sprouts.

4. When you wake up, take out a pill and roll it into a cow tongue, and press a mark in the middle with a rolling pin.

5. Stretch the dough rolled into a cow's tongue in hand, and beat it on the board in the middle until it is stretched.

6. Boil the water in the pot, tear the torn noodles from the marks and put them into the pot. Cook them for a while, then add the bean sprouts and rape.

7. Prepare a clean bowl, and add 1 teaspoon of salt, a little chicken essence, 1 teaspoon of balsamic vinegar and half a teaspoon of soy sauce to the bowl to make juice.

8. mince garlic and onion.

9. put oil in the wok until the oil is 8% hot.

1. scoop the noodles into a large bowl with mixed juice, put chopped green onion and minced garlic on top, put Chili noodles on top, pour hot oil on it and stir well.

resources

gourmet. gourmet [reference time: January 19, 218]